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a serving utensil holding up a square of sliced lasagna.

The Best Homemade Lasagna

Melissa Griffiths
This truly is the best homemade lasagna recipe ever! Perfectly balanced flavors in every bite that's sure to be a family favorite in no time.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 351 kcal

Equipment

Ingredients
 
 

For the Sauce

  • 1 pound ground beef (OR sausage OR a combination of both)
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 28 ounces crushed tomatoes (1 large can)
  • 15 ounces whole tomatoes (1 can, see note)
  • 6 ounces tomato paste (1 small can)
  • 6 ounces water (fill up the tomato paste can)
  • 1 cup half and half

For the Cheese Mixture

  • 15 ounces ricotta cheese
  • 1 cup parmesan cheese
  • 1 large egg
  • ¾ cup spinach (frozen or fresh, chopped)
  • 1 teaspoon salt
  • ½ teaspoon pepper

For Assembly

  • 1 pack no boil lasagna noodles (see note)
  • 3 cups mozzarella cheese (shredded)
  • 2 tablespoons fresh parsley (chopped, optional)

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a large pot or dutch oven, brown ground meat. Drain any excess grease, if necessary.
  • Add onion, garlic, and spices, saute until onion is translucent.
  • Add tomato products, water, and half and half. Stir to combine and bring to a boil.
  • Reduce heat to simmer and simmer until flavors are melded, about 15 minutes.
  • While the sauce is simmering, combine all ingredients for the cheese mixture (ricotta, parmesan, egg, spinach, salt and pepper).

To Assemble

  • In a 9x13 casserole dish, spread about ½ cup of the sauce, avoiding any large meat chunks.
  • Arrange about 3-4 lasagna noodles in a single layer on top of the sauce. The number of noodles will vary depending on the shape you are using. They should just form a single layer with minimal overlap. You might have to break some
  • Spread half of the cheese mixture evenly over the noodles. I find this works best if I use my hands.
  • Sprinkle 1 cup of the mozzarella cheese over the cheese mixture.
  • Layer about 2-3 cups of sauce over the cheeses.
  • Repeat laying down a layer of noodles, spreading the cheese mixture, sprinkling mozzarella, and then layering sauce.
  • Place a final layer of lasagna noodles down.
  • Spread remaining sauce on top.
  • Sprinkle remaining cup of mozzarella cheese on top of the lasagna.
  • Bake for 25 minutes covered with foil, then remove foil and bake an additional 25 minutes or until the cheese is slightly browned and the lasagna is bubbly.
  • Sprinkle chopped parsley on top for garnish.

Notes

  • You can replace the 15-ounce can of whole tomatoes with diced tomatoes or 15 ounces of fresh or frozen tomatoes. I usually use tomatoes from my garden that I have stored in my freezer.
  • When starting your layers, use a thin layer of sauce at the bottom of your dish to prevent sticking.
  • After baking, let the lasagna rest for at least 15-20 minutes before slicing. This helps it set and makes serving easier.
  • If you are using fresh pasta, this lasagna recipe will use half of this Homemade Pasta recipe. I make the dough ahead of time, either the day before or the morning before, and keep it in the fridge. 

Nutrition

Calories: 351kcalCarbohydrates: 13gProtein: 23gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 94mgSodium: 825mgPotassium: 641mgFiber: 3gSugar: 6gVitamin A: 1142IUVitamin C: 15mgCalcium: 395mgIron: 3mg
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